August Deals
Immediate’s iconic brands reach 21m people every month – that’s more than a third of the UK’s adults – through its world-class magazines, innovative digital products and exciting live events
Grilled halloumi with spiced couscous
Serves 2
Easy
Total time:
Ready in 20 minutes
Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch
Skip to ingredients
- 1head broccoli
- handful sugar snap peas
- 175g couscous
- ½ tsp each cinnamoncumin and coriander
- 300ml vegetable stock
- handful cherry tomatoeshalved
- 250g pack halloumi cheese
- ½ lemonjuice only
- drizzle olive oil
- small handful corianderleaves, chopped
Nutrition: per serving
- kcal711
- fat39g
- saturates19g
- carbs52g
- sugars0g
- fibre5g
- protein40g
- salt5.12g
Method
step 1
Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
step 2
Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
step 3
Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
step 4
Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
